Culatta Emilia is produced in the provinces of Parma, Piacenza and Reggio Emilia.
A land of history and gastronomic excellence, these places tell of ancient tales and traditions, often passed down from generation to generation. The refined flavour of each slice of Culatta Emilia recalls the climate and air of this area of Italy.
A high level of humidity, the breeze from the Apennines, the cold winter and mild, wet spring favour the many pig farms and prove to be the ideal conditions for the maturing and aging of Culatta Emilia.
Birthplace of flavours
We create a vital connection with the region. A unique place in terms of its climate and landscape, it is, first and foremost, the birthplace of our flavours.